Spicy Butternut Squash Soup
Cuisine: Southwestern
Author: Anita
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Ingredients
  • 2 tbsp olive oil
  • 1½ cups chopped onion, about 1 large
  • ½ teaspoon salt
  • 3 lbs butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 tsp sage
  • 1 tsp rosemary
  • 1 tsp grated fresh ginger
  • 4 cups vegetable broth
  • ½ cup coconut milk, more if desired
  • 1½ cups mild red salsa
  • ½ cup diced green chiles
  • Freshly ground black pepper
Instructions
  1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, about 10 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes. Stir in chiles, salsa, and coconut milk.
  3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If desired, add more chiles and/or coconut cream. Season to taste and serve with parsley, pepitas, and crusty bread.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/vegetable-soups/spicy-butternut-squash-soup/